U.S. patent number 6,106,879 [Application Number 09/069,759] was granted by the patent office on 2000-08-22 for fried food and shortening.
This patent grant is currently assigned to Kao Corporation. Invention is credited to Hideki Mori, Hideaki Sakai, Yukitaka Tanaka, Takuji Yasukawa.
United States Patent |
6,106,879 |
Mori , et al. |
August 22, 2000 |
Fried food and shortening
Abstract
A fat composition is provided containing 55 to less than 95% by
weight of diglycerides, in which 55 to less than 93% by weight of
the fatty acid groups present are unsaturated fatty acid groups,
and a shortening composition containing the fat composition, as
well as fried foods containing the fat composition, wherein the
shortening is reduced in bubbling during deep frying, and the fried
food gives a satisfactory feeling in the mouth and improved
crispiness.
Inventors: |
Mori; Hideki (Ibaraki,
JP), Sakai; Hideaki (Ibaraki, JP), Tanaka;
Yukitaka (Ibaraki, JP), Yasukawa; Takuji
(Ibaraki, JP) |
Assignee: |
Kao Corporation (Tokyo,
JP)
|
Family
ID: |
27294162 |
Appl.
No.: |
09/069,759 |
Filed: |
April 30, 1998 |
Current U.S.
Class: |
426/438; 426/601;
426/606; 426/611 |
Current CPC
Class: |
A23D
9/013 (20130101); A21D 13/60 (20170101); A23L
19/18 (20160801); A23L 5/11 (20160801) |
Current International
Class: |
A23D
9/007 (20060101); A23D 9/013 (20060101); A23L
1/01 (20060101); A23L 1/214 (20060101); A23L
1/217 (20060101); A21D 13/08 (20060101); A21D
13/00 (20060101); A23D 009/007 () |
Field of
Search: |
;426/438,601,611,606 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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0 307 154 |
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Mar 1989 |
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EP |
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0 378 893 |
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Jul 1990 |
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EP |
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0 525 915 |
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Feb 1993 |
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EP |
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0 679 712 |
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Nov 1995 |
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EP |
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0 836 805 |
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Apr 1998 |
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EP |
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4-300826 |
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Oct 1992 |
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JP |
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8-173036 |
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Jul 1996 |
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JP |
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8-173035 |
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Jul 1996 |
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JP |
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WO 95/22256 |
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Aug 1995 |
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WO |
|
Primary Examiner: Paden; Carolyn
Attorney, Agent or Firm: Oblon, Spivak, McClelland, Maier
& Neustadt, P.C.
Claims
What is claimed is:
1. A method of making a deep fried food comprising the step of:
deep frying a food, containing a fat composition containing 55% by
weight to less than 95% by weight of diglycerides, in which 55% by
weight to less than 93% by weight of the fatty acid groups
contained therein are unsaturated fatty acid residues and wherein a
weight ratio of C.sub.14 and C.sub.16, saturated fatty acid groups
contained in the diglycerides to C.sub.18, C.sub.20 and C.sub.22
saturated fatty acid groups contained in the diglycerides is 1.0 to
8.0;
wherein said food is a doughnut; and wherein said deep frying is
carried out in the presence of an antioxidant.
2. The method of claim 1, wherein the deep fried food is a member
selected from the group consisting of friedcakes, french fried
potatoes, fried chicken and doughnuts.
3. The method of claim 1, wherein the amount of the fat composition
is 5 liters or larger.
4. A fat composition comprising:
a monoglyceride content of 2% by weight or lower, a diglyceride
content of 55 to less than 95% by weight, and a triglyceride
content of 5 to less than 45% by weight, wherein
(1) from 55% by weight to less than 80% by weight of the fatty acid
groups contained in the diglycerides are unsaturated fatty acid
groups,
(2) the diglycerides comprise 0.5% by weight to less than 20% by
weight of SS components, 20% by weight to less than 55% by weight
of SU components, and 25% by weight to less than 70% by weight of
UU components, wherein S represents a C.sub.14-22 saturated fatty
acid group and U represents a C.sub.14-22 unsaturated fatty acid
group, wherein the total of % SS+% SU+% UU=100, and
(3) a weight ratio of C.sub.14 and C.sub.16 saturated fatty acid
groups contained in the diglycerides to C.sub.18, C.sub.20, and
C.sub.22 saturated fatty acid groups contained in the diglycerides
is 1.0 to 8.0.
5. The fat composition as claimed in claim 4, wherein the fatty
acid groups contained in the diglycerides are obtained from a
feedstock fat or oil selected from the group consisting of
vegetable oils, animal fats, oils and fats obtained by
hydrogenation and transesterification thereof and mixtures
thereof.
6. The fat composition as claimed in claim 5, wherein the feedstock
fat or oil is a member selected from the group consisting of
rapeseed oil, sunflower oil, corn oil, soybean oil, rice oil,
safflower oil, palm oil, coconut oil, beef tallow, hydrogenation
and transesterification products thereof and mixtures thereof.
7. The fat composition as claimed in claim 5, wherein the feedstock
fat or oil is a member selected from the group consisting of a
mixture of a hardened rapeseed oil and palm oil and a mixture of a
hardened soybean oil and palm oil.
8. The fat composition as claimed in claim 4, wherein
monoglycerides are present in an amount of below 1.5% by
weight.
9. The fat composition as claimed in claim 8, wherein
monoglycerides are present in an amount of below 1.3% by
weight.
10. The fat composition as claimed in claim 4, wherein the weight
ratio of C.sub.14 and C.sub.16 saturated fatty acid groups
contained in the diglycerides to C.sub.18, C.sub.20, and C.sub.22
saturated fatty acid groups contained in the diglycerides is 2.0 to
7.0.
11. The fat composition as claimed in claim 4, wherein the
diglycerides comprise 2% by weight to less than 16% by weight of SS
components, 25% by weight to less than 50% by weight of SU
components, and 30% by weight to less than 65% by weight of UU
components.
12. The fat composition as claimed in claim 11, wherein the
diglycerides comprise 4% by weight to less than 12% by weight of SS
components, 30% by weight to less than 48% by weight of SU
components, and 35% by weight to less than 60% by weight of UU
components.
13. A fried food containing the fat composition as claimed in claim
4.
14. The fried food as claimed in claim 13, wherein the fried food
is selected from the group consisting of friedcakes, french fried
potatoes, fried chicken, and doughnuts.
15. A shortening composition, comprising the fat composition as
claimed in claim 4.
16. A fat composition comprising:
a monoglyceride content of 2% by weight or lower, a diglyceride
content of 55 to less than 95% by weight, and a triglyceride
content of 5 to less than 45% by weight, wherein
(1) from 55% by weight to less than 80% by weight of the fatty acid
groups contained in the diglycerides are unsaturated fatty acid
groups,
(2) the diglycerides comprise 0.5% by weight to less than 20% by
weight of SS components, 20% by weight to less than 55% by weight
of SU components, and 25% by weight to less than 70% by weight of
UU components, wherein S represents a C.sub.14-22 saturated fatty
acid group and U represents a C.sub.14-22 unsaturated fatty acid
group, wherein the total of % SS+% SU+% UU=100, and
(3) a weight ratio of C.sub.14 and C.sub.16 saturated fatty acid
groups contained in the diglycerides of C.sub.18, C.sub.20, and
C.sub.22 saturated fatty acid groups contained in the diglycerides
is 1.0 to 8.0, further comprising up to 100 ppm of phospholipids.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a shortening oil which contains
diglycerides in a high concentration and a food fried with the
shortening oil.
2. Discussion of the Background
It is becoming clear that diglycerides have a function of being
less likely to become body fat (See JP-A 4-300826). In order to
ingest diglycerides in an effective amount through daily foods
processed with fats, it is necessary to produce a fat-processed
food containing diglycerides in a high concentration.
On the other hand, the fats used in conventional shortenings for
frying are non-blended fats such as soybean oil, rapeseed oil, corn
oil, palm oil, coconut oil, and lard and fractions obtained from
natural fats in order to be suitable for individual applications.
However, fats having a high degree of unsaturation have poor
storage stability and thus pose a problem that snack cakes produced
with the fats develop an odor of deteriorated fats. Although fats
based on palm oil or hydrogenated oils have frequently been used in
order to prevent fat deterioration during storage, these fats have
the problem that the fats based on palm oil taste too light and are
poor in flavor, while the hydrogenated oils tend to emit an odor
changed by hydrogenation upon heating.
In the production of friedcakes such as potato chips, the deep
frying process reduces the water contained in starch for a short
time to thereby cause the fried product to be crispy. However, such
friedcakes have a problem that even slight moisture absorption
reduces the crispness and considerably impairs the flavor. French
fried potatoes and fried chicken also can be made to exhibit
crispness by reducing the water content of the surface layer of the
coating in the deep frying process. However, when the coating
surface layer absorbs moisture even slightly, these fried foods
also have reduced crispness and impaired flavor.
Furthermore, deep-fried foods such as friedcakes, french fried
potatoes, fried chicken, and doughnuts often give off or ooze oil,
giving not only poor appearance but losing crispness in the mouth,
and being sticky.
U.S. Pat. No. 4,976,984 and EP-A 525,915 disclose edible fats
containing phospholipids and diglycerides. However, there is no
description therein concerning the deep frying process using an
edible fat containing diglycerides in a high concentration.
Moreover, shortening containing phospholipids has a problem that it
discolors upon heating.
SUMMARY OF THE INVENTION
Accordingly one object of the present invention is to provide a
shortening or a shortening oil which contains diglycerides in a
high concentration that is effective in reducing bubbling during
deep frying.
A further object of the present invention is to provide fried
foods, especially friedcakes, prepared using the shortening of the
present invention, that have low water content and are not likely
to get wet over long periods of time, giving a satisfactory feeling
in the mouth.
A further object of the present invention is to provide fried
potatoes and fried chicken prepared using the present shortening,
which are crisp and are not likely to be reduced in crispness over
long time periods.
A further object of the present invention is to provide a
shortening that gives reduced oil absorption in deep frying during
doughnut production.
A further object of the present invention is to provide a
shortening that gives reduced oil oozing and reduced greasiness, as
well as improved crispness in foods produced by deep frying in the
shortening, such as friedcakes, french fried potatoes, fried
chicken and doughnuts.
These and other objects of the present invention have been
satisfied by the discovery of a fat composition comprising:
a monoglyceride content of 2% by weight or lower, a diglyceride
content of 55 to less than 95% by weight, and a triglyceride
content of 5 to less than 45% by weight, wherein
(1) from 55% by weight to less than 80% by weight of the fatty acid
groups contained in the diglycerides are unsaturated fatty acid
groups,
(2) the diglycerides comprise 0.5% by weight to less than 20% by
weight of SS components, 20% by weight to less than 55% by weight
of SU components, and 25% by weight to less than 70% by weight of
UU components, wherein S represents a C.sub.14-22 saturated fatty
acid group and U represents a C.sub.14-22 unsaturated fatty acid
group, wherein the total of % SS+% SU+% UU=100, and
(3) a weight ratio of C.sub.14 and C.sub.16 saturated fatty acid
groups contained in the diglycerides to C.sub.18, C.sub.20, and
C.sub.22 saturated fatty acid groups contained in the diglycerides
is 1.0 to 8.0, and its use in preparing a shortening for frying, as
well as fried foods prepared with the oil composition.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention provides a oil or shortening composition
comprising from 55% by weight to less than 95% by weight of
diglycerides, in which 55% by weight to less than 93% by weight of
the fatty acids are unsaturated fatty acids, and a food fried with
the shortening composition.
In addition the present invention provides food fried with an oil
composition comprising 55 to 95% by weight of diglyceridcs, wherein
55 to less than 93% by weight of the fatty acids of which are
composed of unsaturated fatty acid groups. The fried food may
include, for example, fried cookies, fried potato chips, fabricated
potato chips, fried snack food, fried confectionary of rice, wheat,
corn, potato, sweet potato, fried chicken and fried doughnuts.
It is preferable that the fried food further comprises 2% by weight
or less of monoglycerides and 5 to 45% by weight of triglycerides,
wherein the diglycerides comprise 2 to 20% by weight of SS, 20-55%
by weight of SU, 25-70% by weight of UU, wherein S represents
C14-22 saturated fatty acid group and U represents C14-22
unsaturated fatty acid groups and the total of % SS+% SU+% UU=100.
The diglycerides also have a weight ratio of the saturated fatty
acid groups having C14 and C16 to the saturated fatty acid groups
having C18, C20 and C22 of from 1.0 to 8.0.
The present invention also provides a method for using the oil
composition as defined above as a substitute for a frying
shortening or oil in cooking and frying foods; a method for
improving the taste, flavor, appearance and/or feeling in the mouth
of a fried food by frying it with the present oil composition and;
a method for keeping a fried food dry by frying it with the present
oil composition to get crispy.
The term "friedcake" as used herein means a cake obtained by
deep-frying a composition (preferably of dough) comprising starch
as the main ingredient. Examples thereof include potato snacks such
as potato chips, fabricated potatoes, and shoestring potatoes,
flour-based snacks, corn-based snacks, rice-based snacks, snacks
based on sweet potato, rice cakes such as fried rice crackers, and
fried dough cakes.
The term "french fried potatoes" means a food obtained by
deep-frying strips of a white potato. A seasoning such as common
salt may be added before or after deep frying.
The term "fried chicken" means a food obtained by covering
feedstock chicken with a coating powder comprising starch as the
main ingredient, such as flour or potato starch, and deep-frying
the covered chicken. Any part of a chicken can be used, including,
but not limited to thighs, breasts, and wings. The chicken may be
immersed in a liquid seasoning before deep frying.
The term "doughnut" means a food obtained by shaping dough obtained
by mixing flour, sugar, egg, a dairy product, a flavor, etc. into a
disk, ellipse, or annular form and deep-frying the shaped dough.
Examples thereof include cake doughnuts, soft doughnuts,
yeast-leavened doughnuts, and fried danish pastries, and further
include fried breads stuffed with a cooked filling, such as
curry-stuffed fried bread and piroshki.
The feedstock fat or oil for use in the present invention
shortening is not limited in its source. Vegetable, animal, and
other fats and oils may be used as the feedstock. Examples thereof
include rapeseed oil, sunflower oil, corn oil, soybean oil, rice
oil, safflower oil, palm oil, coconut oil, and beef tallow.
Fractions of these fats or oils and those having melting points
that are modified by hydrogenation, transesterification, etc. are
also useful. A mixture of a hardened rapeseed oil and palm oil and
a mixture of a hardened soybean oil and palm oil are preferred.
The shortening of the present invention is preferably obtained by
esterifying fatty acids derived from any of the aforementioned fats
and oils with glycerol to obtain a fat having a high diglyceride
content. This fat alone or a mixture thereof with any of the
aforementioned starting fats and oils can be used. An antioxidant
can be added thereto if desired. The excess monoglycerides yielded
by the reaction can be removed by molecular distillation or
chromatography. The esterification can be conducted by a chemical
reaction using an alkali catalyst, etc. It is preferably conducted
enzymatically under mild conditions using, e.g., a lipase having
1,3-position selectivity, because the fat obtained by the enzymatic
method is excellent in flavor.
The shortening of the present invention comprises a fat composition
containing diglycerides, effective in inhibiting body fat
accumulation, in a high concentration. Specifically, the shortening
comprises a fat composition having a diglyceride content of from 55
to less than 95% by weight, preferably 65 to less than 95% by
weight, and in which 55 to less than 93% by weight of the fatty
acid groups contained in the diglycerides arc unsaturated fatty
acid groups. If the content of unsaturated fatty acid groups
contained in the diglycerides is lower than 55% by weight, (based
on total fatty acid groups) the shortening has too high a melting
point to have satisfactory handlcability. If the content thereof is
higher than 93% by weight, deep frying with the shortening gives
fried foods which are likely to give off or ooze oil and give an
unsatisfactory greasy feeling in the mouth.
The content of unsaturated fatty acid groups contained in the
diglycerides is preferably from 55 to less than 80% by weight,
because this shortening is not as likely to give off or ooze oil in
the fried product. In particular, a preferred combination of fatty
acid groups comprises from 0.5 to less than 20% by weight of SS
components, from 20 to less than 55% by weight of SU components,
and from 25 to less than 70% by weight of UU components, wherein S
is a C.sub.14-22 saturated fatty acid group and U is a C.sub.14-22
unsaturated fatty acid group. The SS component, SU component, and
UU component contents are preferably from 2 to less than 16% by
weight, from 25 to less than 50% by weight, and from 30 to less
than 65% by weight, respectively, and are more preferably from 4 to
less than 12% by weight, from 30 to less than 48% by weight, and
from 35 to less than 60% by weight, respectively. If the SS
component content exceeds 20% by weight, the shortening has too
high a melting point and is too hard to be readily handleable. If
the SU component content is lower than 20% by weight, SS component
crystals separate out and are likely to cause handleability
problems. SU component contents of higher than 55% by weight are
undesirable in that the production of such a shortening
necessitates fractionation as an essential step and leads to
increased cost. If the UU component content is higher than 70% by
weight, oil oozing after deep frying is likely to occur.
In the diglycerides contained in the present shortening, the weight
ratio of the C.sub.14 and C.sub.16 saturated fatty acid groups to
the C.sub.18, C.sub.20, and C.sub.22 saturated fatty acid groups is
preferably 1.0 to 8.0, more preferably 2.0 to 7.0. Compared to
conventional fats comprising mainly triglycerides, the present fat
compositions containing diglycerides in a high concentration tend
to significantly change in physical properties, depending on the
kinds of the fatty acid groups contained therein. If the above
ratio is lower than 1.0, the shortening tends to develop dense and
fine crystals and is too hard to be readily handleable. If the
above ratio exceeds 8.0, the foods deep-fried with the shortening
tend to have reduced crispness and give a greasy feeling in the
mouth.
Some fats contain a slight amount of natural diglycerides. The
content of all diglycerides contained in the present shortening,
including those natural diglycerides, is preferably within the
range shown above.
In the present invention, the shortening preferably has a smoke
point of not lower than an ordinary cooking temperature, for
example at 170.degree. C. From the standpoint of attaining
satisfactory flavor, the content of monoglycerides contained in the
present shortening is preferably 2% by weight or lower, more
preferably below 1.5% by weight, still more preferably below 1.3%
by weight.
The fried food of the present invention is one containing the fat
composition which has been absorbed thereby in the deep frying
process. For example, potato chips can contain from 10 to 50% by
weight of the present fat composition absorbed in the deep frying
process. Fried chicken, french fried potatoes, and doughnuts can
contain the fat composition around the surface thereof in a high
concentration.
Fried foods obtained using a large amount of the fat composition
have a more stable quality than ones obtained with a small amount.
Deep frying with a larger amount of the fat can have a reduced oil
temperature fluctuation. The amount of the fat used for deep frying
is desirably 5 liters or larger, preferably 10 liters or
larger.
For inhibiting deterioration of the fried foods, an antioxidant
such as a tocopherol, an ascorbic ester and a natural antioxidizing
ingredient may also be used. Examples of the ascorbic ester include
palmitate and stearate. Examples of the natural antioxidizing
ingredient include plant extracts obtained from leaves or roots of
tea, and herbs such as rosemary, peach, etc.
Although phospholipids are not usually added to the present
shortening, they can be added in such an amount as not to cause
thermal discoloration, preferably 100 ppm or less, more preferably
50 ppm or less.
EXAMPLES
Having generally described this invention, a further understanding
can be obtained by reference to certain specific examples which are
provided herein for purposes of illustration only and are not
intended to be limiting unless otherwise specified.
In the Examples, all percents and parts are by weight.
Example 1
Preparation of Diglycerides
3.5 kg of rapeseed oil was mixed with 3.5 kg of distilled water and
5 g of a commercial lipase preparation, "Lipase OF", trade name,
manufactured by Meito Sangyo Co. Ltd. The mixture was reacted,
while being stirred at 36.degree. C. for 5 hours. Thereafter, the
reaction mixture was centrifuged, and fatty acids derived from
rapeseed oil were obtained from the upper layer.
The fatty acids obtained above were mixed with glycerol at a molar
ratio of about 2/1, and the resultant mixture was reacted at
50.degree. C. at a reduced pressure using as the catalyst a
commercial lipase preparation, "Lipozyme 3A", trade name,
manufactured by Novo Industri A.S. which is an immobilized lipase
having 1,3-position selectivity. After the lipase preparation was
filtered off, the obtained product mixture was subjected to
molecular distillation and purified in a conventional manner to
obtain a diglyceride mixture derived from rapeseed oil and having
the following composition:
Triglycerides 12%,
Diglycerides 87%, and
Monoglycerides 1%.
Preparation of Shortening for Frying
0.07% of tocopherol and 0.03% of ascorbic ester were added as
antioxidants to each of the diglyceride mixture, rapeseed oil, and
four mixtures of the diglyceride mixture with rapeseed oil, which
are shown in Table 1. Thus, shortenings A to F were obtained.
TABLE 1 ______________________________________ Fat Compo- Content
of sition (%) unsaturated Glyceride com- Smoke Rape- fatty acids
position (%) point seed oil DG in DG (%) MG DG TG AV (.degree. C.)
______________________________________ A 30 70 91.4 0.8 61.6 37.6
0.05 225 B 20 80 91.4 0.8 70.1 29.1 0.06 220 C -- 100 91.4 1.0 87.0
12.0 0.09 218 D 50 50 91.4 0.6 44.7 54.7 0.06 230 E 80 20 91.4 0.4
19.2 80.4 0.07 235 F 100 -- 91.4 0.2 2.3 97.5 0.09 238
______________________________________
Production and Evaluation of Potato Chips
Each of shortenings A to F was introduced in an amount of 10 kg
into an electric fryer, SEF-D9A, trade name, manufactured by Sanyo
Electric Co., Ltd., and heated to 180.degree. C. A peeled white
potato was sliced in a thickness of about 1.5 mm, washed with water
to remove the surface starch and soluble components therefrom, and
then dried by wiping off the remaining water. The sliced potato was
heated for 3 minutes in each of the shortenings heated at
180.degree. C. to produce potato chips. Immediately thereafter, the
water content of the potato chips was measured. During heating,
each shortening was examined for bubbling. The potato chips were
examined for feeling in the mouth and moisture absorption,
immediately after production and after storage at 20.degree. C. and
65.+-.5% RH (relative humidity). Flavor evaluation was further
conducted after the potato chips had been wrapped with an aluminum
foil laminate and stored at a cold dark place for 30 days.
Bubbling During Deep Frying
The shortenings were observed for bubbling in five grades. Those
almost free from bubbling were marked at point 5, while rapeseed
oil (shortening F) was marked at point 1.
The obtained results are shown in Table 2.
Feeling in the Mouth
The potato chips were evaluated for crispiness in five grades by
the sense of ten panelists. Those which gave a remarkable crispness
and lightness in the mouth were rated at point 5, while those which
gave a rather low crispness and heaviness in the mouth were rated
at point 1. The evaluations by the ten panelists were averaged.
The obtained results are shown in Table 3.
Water Content and Moisture Absorption
Water content: Water content was measured with an oil content/water
content meter, AVC-80, trade name, manufactured by CEM.
Moisture absorption: The potato chips were weighed at intervals,
and the
increase in water content (%) was determined from the increase in
weight.
The obtained results are shown in Table 4.
Flavor
The potato chips were evaluated for flavor in five grades in a
sensory test by ten panelists. Those having neither an odor of
deteriorated fats nor offensive odor were marked at point 5. Those
deep-fried with rapeseed oil (shortening F) were marked at point 1.
The evaluations by the ten testers were averaged.
The obtained results are shown in Table 5.
TABLE 2 ______________________________________ Bubbling During Deep
Frying Comparative Examples compounds Shortening for frying A B C D
E F ______________________________________ Bubbling 3.5 3.5 4.0 2.0
1.5 1.0 ______________________________________
TABLE 3 ______________________________________ Feeling in the Mouth
Comparative Examples compounds Shortening for frying A B C D E F
______________________________________ just after production 4.7
4.7 4.8 4.2 3.8 3.5 after two days 4.1 4.2 4.5 3.2 3.0 2.0 after 5
days 3.9 3.9 3.9 2.5 1.5 1.2
______________________________________
TABLE 4 ______________________________________ Water Content and
Moisture Application Comparative Examples compounds Shortening for
frying A B C D E F ______________________________________ Water
content just after 1.8 1.7 1.6 2.3 2.5 2.8 (%) production Increase
in just after 0 0 0 0 0 0 water content production (%) after 2 days
1.0 0.9 0.8 1.4 1.7 2.0 after 5 days 1.5 1.3 1.3 2.3 2.6 2.8
______________________________________
TABLE 5 ______________________________________ Flavor Comparative
Examples compounds Shortening for frying A B C D E F
______________________________________ after 30 days 4.5 4.7 4.7
3.7 2.6 1.0 ______________________________________
Example 2
Production of Doughnuts
Each of shortenings C and F was introduced in an amount of 1 kg
into a frying pan and heated to 180.degree. C. 30 parts of sugar
was mixed with 8 parts of a shortening for kneading, New Econa,
trade name, manufactured by Kao Corp., Japan, and 1 part of common
salt. The mixture was stirred with a vertical mixer equipped with a
beater. The mixture was further stirred until it became creamy
while 20 parts of egg and 35 parts of water were gradually added
thereto. Thereto were added 80 parts of weak flour, 20 parts of
strong flour, and 3 parts of a baking powder. The resultant mixture
was stirred for 90 seconds. After the obtained dough was allowed to
stand at room temperature for about 20 minutes, it was rolled out
to a thickness of about 1 cm. This dough sheet was punched with a
cookie cutter for doughnuts having a ring diameter of 75 mm. Four
of the dough pieces thus obtained were dropped into the shortening
heated at 180.degree. C., and deep-fried therein for several
minutes with occasional turning until the surfaces thereof turned
gold. The fried dough pieces were picked up with a metal basket and
the excess oil drained off. The above operation was repeated twice
to fry four dough pieces.
Evaluation and Results
The total amounts of shortenings C and F absorbed were calculated
from the weights thereof remaining in the frying pan, and were
found to be 119.9 g and 192.9 g, respectively. The doughnuts fried
with shortening C gave a better, crispy feeling in the mouth and a
less greasy feeling than those fried with shortening F.
Example 3
Production of French Fried Potatoes
Each of shortenings C and F was introduced in an amount of 10 kg
into an electric fryer, SEF-D9A, trade name, manufactured by Sanyo
Electric Co., Ltd., and heated to 180.degree. C. Unpeeled potatoes
were well washed and cut lengthwise into four to six pieces each in
a comb shape. These potato pieces were soaked in water for about 15
minutes. After the water remaining on the potato pieces was wiped
off, the potato pieces were put into each shortening heated at
180.degree. C., and fried therein for several minutes, while gently
stirring, until each piece was wholly cooked and the surface
thereof turned gold.
Evaluation and Results
In deep frying, shortening C bubbled less than shortening F. 5
minutes after deep frying, the fried potatoes were examined for
appearance, and almost no oil was given off. Within 15 minutes
after deep frying, the fried potatoes were evaluated for feeling in
the mouth. The potatoes fried with shortening C had surface
crispiness and gave a more satisfactory feeling in the mouth and a
less greasy feel than those fried with shortening F.
Example 4
Production of Fried Chicken
Each of shortenings C and F was introduced in an amount of 10 kg
into an electric fryer, SEF-D9A, trade name, manufactured by Sanyo
Electric Co., Ltd., and heated to 170.degree. C. Chicken thigh was
cut into pieces slightly bigger than one mouthful, and a small
amount of salt, pepper, and lemon juice were added thereto. After
they were well mixed, the chicken pieces were covered lightly with
flour. The flavored chicken pieces were dropped into each
shortening heated at 170.degree. C. and fried for several minutes
until they came to the shortening's surface.
Evaluation and Results
In deep frying, shortening C bubbled less than shortening F. 5
minutes after the deep frying, the fried chicken was examined for
appearance, and almost no oil was given off. Within 15 minutes
after deep frying, the fried chicken was evaluated for feeling in
the mouth. The chicken fried with shortening C had crispiness in
the coating surface and gave a more satisfactory feeling in the
mouth and a less greasy feeling than those fried with shortening
F.
Example 5
Preparation of Diglycerides
A hardened rapeseed oil (melting point: 31.5.degree. C.) and palm
oil were used as the feedstock in the same manner as in Example 1
to obtain fatty acids. The composition of the fatty acids obtained
from each oil is shown in Table 6.
TABLE 6 ______________________________________ Hardened rapeseed
oil % Palm oil % ______________________________________ C.sub.14:0
-- 1.1 C.sub.16:0 3.8 44 C.sub.16:1 0.2 0.1 C.sub.18:0 12.0 4.5
C.sub.18:1 78.7 39.2 C.sub.18:2 0.2 10.1 C.sub.18:3 -- 0.4
C.sub.20:0 -- 0.4 C.sub.20:1 2.3 --
______________________________________
The two fatty acid mixtures were mixed with each other in the
proportions shown in Table 7, and diglyceride mixtures 1 to 4 were
obtained therefrom in the same manner as in Example 1.
TABLE 7
__________________________________________________________________________
Proportion of feedstock fatty acids (%) Fatty acids Digly- derived
from Fatty acids Content of DG com- Fatty acid ratio in DG ceride
hardened derived from Fat composition (%) unsaturated fatty
position (%) (C.sub.14 + C.sub.16)/ mixture rapeseed oil palm oil
MG DG TG acids in DG (%) SS SU UU (C.sub.18 + C.sub.20 + C.sub.22)
__________________________________________________________________________
1 100 0 1.1 88.1 10.8 81.5 3.1 30.9 66.9 0.3 2 60 40 0.9 86.8 12.3
68.8 9.9 43.2 46.9 2.2 3 25 75 1.0 85.3 13.7 57.7 18.1 48.8 33.1
5.2 4 0 100 1.0 87.5 11.5 49.8 25.5 49.8 24.7 9.2
__________________________________________________________________________
Preparation of Shortenings for Frying
The diglyceride mixtures 1 to 4 shown in Table 7 were heated, and
0.07% of tocopherol and 0.03% of ascorbic ester were added thereto
as antioxidants. The mixtures were cooled to room temperature to
obtain shortenings G to J.
Production and Evaluation of Doughnuts
Each of shortenings F to J was introduced in an amount of 10 kg
into an electric fryer, SEF-D9A, trade name, manufactured by Sanyo
Electric Co., Ltd., and heated to 180.degree. C. Dough pieces were
obtained in the same manner as in Example 2. The obtained dough
pieces were dropped into each of the shortenings heated at
180.degree. C., and deep-fried therein for several minutes with
occasional turning until the surfaces turned gold.
Each shortening was examined for bubbling during deep frying. The
obtained doughnuts were allowed to stand at room temperature for 30
minutes after the deep frying, and then examined for appearance and
oil oozing on the surface. The doughnuts were further evaluated for
feeling in the mouth with respect to surface greasiness.
Bubbling During Deep Frying
The shortenings were evaluated for bubbling in five grades in a
sensory test. Those almost free from bubbling were marked at point
5, while rapeseed oil (shortening F) was marked at point 1.
Appearance
The doughnuts were observed for oil oozing in five grades in a
sensory test by ten panelists. Those being almost free from oil
oozing were marked at point 5, while those fried with shortening F
(rapeseed oil) were marked at point 1. The evaluations by the ten
panelists were averaged.
Feeling in the Mouth
The doughnuts were evaluated for greasiness in five grades in a
sensory test by ten testers. Those being almost free from
greasiness were rated at point 5, while those fried with shortening
F (rapeseed oil) were marked at point 1. The evaluations by the ten
panelists were averaged.
The obtained results are shown in Table 8.
TABLE 8 ______________________________________ Comp. Comp. compound
Examples compound Shortening for frying F G H I J
______________________________________ Bubbling 1.0 4.0 4.0 4.0 3.5
Appearance 1.0 3.0 3.6 3.4 2.1 Feeling in the mouth 1.0 3.1 3.5 3.4
1.9 ______________________________________
This application is based on Japanese Priority Application
10-51007, filed in the Japanese Patent Office on Mar. 3, 1998, the
entire contents of which are hereby incorporated by reference.
Obviously, additional modifications and variations of the present
invention are possible in light of the above teachings. It is
therefore to be understood that within the scope of the appended
claims, the invention may be practiced otherwise than as
specifically described herein.
* * * * *